Rémoulette dressing
This is similar to rémoulade dressing, but with lemon juice instead of vinegar and with chopped chives added. The name comes from the French for chives: "ciboulette". In technical terms, it is a cold emulsion, like mayonnaise. Not just a tasty dressing for vegetables and salads, it also goes well with fish and cold meats.
69K 3.8/5 based on 9 reviews
Last modified on: March 27th 2019
Keywords for this recipe:
1 
1 tablespoon Mustard
4 tablespoons lemon juice
200 ml 
Times for this recipe
Preparation: 8 min.
Step by step recipe
Remarks
If you'd like to try a slightly more exotic rémoulette, use lime juice instead of lemon.
Keeping: 1 or 2 days in the fridge, in a sealed jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 7 3 % | 6 1 % | 210 30 % | 1,910 100 % | 8,000 100 % |
| Per 100 g | 2 1 % | 2 0 % | 60 10 % | 590 30 % | 2,460 30 % |
How much will it cost?
- For 300 g : 0.94 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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Egg
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